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Ingredients
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¼ cup vegetable oil
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1 medium white onion, chopped
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2 cloves garlic
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1 teaspoon dried Mexican oregano
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1 pound dried pinto beans
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8 cups water
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2 teaspoons salt
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Stir in beans and water. Close and lock the lid. Choose high pressure and set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check a bean; if not yet tender, close and lock the lid and cook for 5 more minutes at high pressure.
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Drain beans, reserving 2 cups of liquid. Return beans to the pot. Add salt and 1/2 of the reserved liquid; purée using a stick blender, adding more cooking liquid as needed. Use the Keep Warm or Slow Cooker function to keep warm until ready to serve.
Nutrition Facts (per serving)
212 | Calories |
6g | Fat |
30g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 212 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 5% |
Sodium 477mg | 21% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 7g | 26% |
Total Sugars 1g | |
Protein 10g | 20% |
Vitamin C 4mg | 4% |
Calcium 63mg | 5% |
Iron 2mg | 13% |
Potassium 653mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.